While there are lots of amazing veggie burgers on the market these days, there’s still something to be said for making your own. They’re economical, delicious (so much better than the faux meat varieties!), easy to make, and best of all, you can make a batch when you have time and freeze them for when you don’t.
These freezer-friendly Black Bean Pecan Burgers are from Marly McMillen Beelman’s The Everything Vegan Meal Prep Cookbook. We love meal prep around here–it’s ideal for those of us who enjoy cooking and like homemade meals, but don’t have time to cook every single night of the week. Which is pretty much everyone, right?!
The recipes in this book range from breakfast to desserts and everything in between–and it all can be made ahead and either refrigerated or frozen for later. Whether you’re looking for grab-and-go breakfasts or work lunches you can prep on the weekend, you’ll find just what you need in this hefty 300 recipe cookbook.
Purchase The Everything Vegan Meal Prep Cookbook by Marly McMillen Beelman on Amazon
Black Bean Pecan Burgers
Excerpted from The Everything Vegan Meal Prep Cookbook by Marly McMillen Beelman. Copyright © 2019 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved.
Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup pecans
- 2 15-ounce cans black beans, rinsed and drained, divided
- 1 cup cooked brown rice
- 1 tablespoon ground flaxseed
- 3 tablespoons nutritional yeast flakes
- 3 tablespoons dehydrated onions
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1 tablespoon chili powder
- 8 dairy-free hamburger buns
Instructions
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Preheat oven to 250°F and line a 9" × 13" baking dish with parchment paper.
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Add oats and pecans in a food processor. Pulse until a coarse flour forms. Add in 1 can black beans, rice, ground flaxseed, nutritional yeast flakes, dehydrated onions, garlic powder, salt, and chili powder. Pulse 3 seconds, then use a spatula to push ingredients down. Pulse again 3 seconds. Add second can black beans and pulse again to combine. Mixture should be a spreadable consistency.
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Spray a large skillet with vegetable spray and place over medium heat. Form bean mixture into 8 patties and place 3–4 patties in skillet. Cook 6 minutes on each side.
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Place patties in baking dish and bake 10 minutes. Set cooked patties aside and repeat process with remaining patties. Once done, let patties cool about 5 minutes.
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Place burgers in a large sealed container and refrigerate up to 7 days, or freeze up to 2 months. To serve, cook patties in microwave in 30-second intervals until heated through. Serve on buns.
